Black Eyed Pea Soup With Ham And Greens Food

SOCAL GREENS AND BLACK EYED PEA SOUP

Steps:

• Heat bacon grease on medium heat in large Dutch oven or stock pot. Stir onion and garlic together in pot, cooking until onions are tender, about 5 minutes.
• Place ham hocks, collards, kale, 32 ounces Swanson® Unsalted Chicken Broth, tomatoes, and Creole seasoning in pot. Bring to a boil. Lower heat to medium-low and cover. Simmer until greens are tender, about 45 minutes. Add the black-eyed peas and heat through.
• For a thinner soup, add a few more ounces of chicken broth. Adjust seasonings, if needed; add hot pepper sauce to taste.

BLACK-EYED PEA SOUP WITH HAM HOCKS AND CREME FRAICHE

Steps:

• Heat a Dutch oven over medium-high heat and add the olive oil. Once hot, add the onions, bell peppers and celery to the pan and cook until softened, 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the ham hocks and peas, and saute for 4 to 5 minutes. Add the chicken stock and bay leaves to the pan and bring to a boil. Reduce the heat to a simmer, cover the pot, and cook, stirring occasionally, until the ham hocks and peas are tender, about 3 hours. Remove the ham hocks from the soup and set aside until cool enough to handle. Remove the meat from the skin and bones. Discard skin and bones and return the meat to the pot, along with the Essence, salt, and pepper. Return the soup to a boil, then serve, with each bowl of soup garnished with 1 tablespoon of creme fraiche and chopped chives.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

BLACK-EYED PEA SOUP

Steps:

• Sort through the peas and pick out any pebbles or other debris. Rinse the peas under cold water. Put the peas in a 5-quart Dutch oven and cover with 5 cups cold water. Place over high heat and bring to a boil; boil for 1 minute. Remove from the heat, cover and let peas soak for 1 hour.
• Cook the bacon in a large skillet over medium heat until crispy, 6 to 8 minutes. Transfer the bacon to a paper towel-lined plate to cool. When cool, crumble the bacon and set aside. Add the oil to the skillet with the bacon fat Add the onions, carrots and celery and cook, stirring frequently, until tender, about 10 minutes. Add the collard greens and garlic and cook until the garlic is fragrant, about 1 minute.
• Add the vegetables to the Dutch oven along with the chicken broth, ham hock, crumbled bacon, rice and 4 cups water. Bring the mixture to a boil over medium-high heat. Reduce the heat to a simmer and cook, covered, until the peas and rice are tender, 45 minutes to 1 hour.
• Remove the ham hock from the Dutch oven. Discard the skin and bone. Chop the meat into small pieces and return it to the Dutch oven. Season the soup with salt and pepper.

SLOW-COOKER HAM AND BLACK-EYED PEA SOUP

Steps:

• Spray 5-quart slow cooker with cooking spray.
• In 12-inch skillet, heat oil over medium heat. Add onion, carrots and celery; cook and stir 5 to 6 minutes or until vegetables soften. Add garlic and thyme; cook and stir 1 minute. Transfer to slow cooker.
• Add broth, black-eyed peas and ham hock to slow cooker.
• Cover; cook on Low heat setting 7 to 8 hours or until meat on ham hock is tender and easily separated from bone.
• Remove ham hock. Remove ham from bone; discard bone. Shred ham; return to slow cooker, and stir.
• Skim off any excess fat from top of soup. Add parsley, and serve.

BLACK EYED PEA SOUP

Steps:

• Begin by adding the vegetable broth and two cups of water to a stockpot and bring to a boil.
• Add oregano, garlic powder, and cumin. Stir well.
• Chop collard greens and carrots into bite-sized pieces and add to the pot. Cover and simmer for about 15 minutes.
• While collards are cooking, chop potatoes. Add potatoes and tomatoes to the pot and cook for about 10 minutes. Note: There is sugar in so many canned goods. Read the labels! I used the Cento brand of tomatoes.
• Drain and rinse the black eyed peas and add to the pot. Stir until combined. Simmer until hot.
• Add salt and pepper and top with parsley. Serve hot.

BLACK-EYED PEA SOUP WITH HAM

Steps:

• In a large saucepan, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 tablespoon drippings. In the drippings, saute the green pepper, onion and garlic until tender., Add peas, tomatoes, water and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Sprinkle with cheese, parsley and bacon.

BLACK-EYED PEA SOUP

Steps:

• In a large Dutch oven, cook and stir the pork sausage and ground beef with the onion over medium heat until the meat is no longer pink, 10 to 12 minutes; drain off excess fat. Pour in the water, and stir in black-eyed peas, diced tomatoes, tomatoes with green chiles, Worcestershire sauce, garlic salt, salt, canned green chilies, molasses, beef bouillon cubes, black pepper, and cumin until thoroughly mixed.
• Bring the soup to a boil, reduce heat to a simmer, cover, and simmer for 45 minutes.

BLACK EYED PEA SOUP

Steps:

• Cover black eyed peas with water. Sit on counter for 8 hours or overnight. Drain water.
• In the bottom of a 6 quart dutch oven or similar, fry bacon until crisp. Remove to paper towels, reserve drippings.
• To the drippings add onion, celery and carrots. Cook for 5 minutes or until tender and beginning to brown. Add garlic, cook 1 minute longer.
• To the pot add, black eyed peas, ham, tomatoes, collards, Cajun seasoning, salt, cumin and lemon pepper. Add 6 cups chicken broth. Mix well.
• Bring to a boil then lower heat to medium. Cook for 30 minutes. Check level of broth and add 1 or 2 cups of reserved broth, or to your taste. Continue to cook for another 20-30 minutes over medium or until black eyed peas are tender.
• Mix bacon into the soup or sprinkle on top. Serve garnished with green onion and a slice of cornbread, if desired.

BLACK-EYED PEA SOUP RECIPE

Steps:

• Soak the peas overnight in a large bowl filled with water. Make sure to keep the water level at least two inches over the peas while they rehydrate. After they rehydrate, drain and rinse the peas.
• Add olive oil to a large Dutch oven or pot over medium heat. When the oil is hot, add the onions, carrots, celery, ham, ham hock, or ham shank. Cook until the vegetables have softened, which should take four to five minutes. Then, add the garlic and cook for one minute.
• Add the drained peas, red wine vinegar, chicken stock, tomatoes and green chilies, kosher salt, and pepper and simmer covered for 30 minutes. Add the collard greens and cook uncovered for an additional 15-30 minutes, or until the peas are tender.
• Serve immediately.

BLACK EYED PEA SOUP

Steps:

• Heat oil in a soup pot, sauté garlic and onion for 2 to 3 minutes.
• Add all remaining ingredients except the parsley. Cover and bring to a boil.
• Reduce the flame to low and simmer for 20 minutes. Mash the potatoes slightly with a potato masher to thicken the soup. Serve and garnish with parsley.

BLACK-EYED-PEA SOUP WITH GREENS AND HAM RECIPE

Steps:

• In a large pot, heat the oil over moderately low heat. Add the scallion bulbs and garlic and cook, stirring occasionally, for 2 minutes.
• Add the Swiss chard, black-eyed peas, water, broth, Tabasco, and salt to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, for about 20 minutes until the black-eyed peas are tender.
• Stir the ham into the soup and cook for about 2 minutes until the ham is warmed through. Remove the pot from the heat and stir in the pepper, vinegar, and scallion tops.
• Serve warm and enjoy.

BLACK EYED PEA SOUP WITH HAM AND GREENS

Steps:

• Heat oil in large saucepan over medium heat; add onions, ham, carrot and garlic.
• Cook, stirring occasionally, until onion is soft; add collards, broth, water, bay leaf and red pepper flakes to saucepan and simmer until greens are tender, about 25 minutes.
• Rinse and drain black eyed peas; semi mash one can of peas in a bowl; add those peas and other can into soup and simmer 5 minutes; season to taste with salt and pepper; stir in vinegar.
• Don't omit the vinegar by the way. It truly adds something to it and gives it a much more southern taste for lack of a better way of putting it.

BLACK EYED PEA SOUP

Steps:

• Place all the ingredients into a large stockpot.
• Bring to a boil over medium-high heat. Once boiling stir, lower heat to lowest setting and cover.
• Simmer stirring occasionally until beans are tender, about 1 1/2- 2 hours.
• Remove ham hocks from beans, place onto a plate and remove meat from bones. Cut ham into smaller pieces if necessary and add back into beans. Dispose of bone and skin.
• Beans may be served at this time.See Note #5 below for instructions on thickening soup.

HAM AND BLACK-EYED PEA SOUP WITH COLLARD GREENS

Steps:

• Chop onion and garlic and cut ham into 1/4-inch dice. In a 3-quart saucepan cook onion, garlic, and ham in oil over moderate heat, stirring occasionally, until onion is pale golden.
• While onion mixture is cooking, discard stems and center ribs from collards and finely chop leaves. Add collards, broth, and water to onion mixture and simmer until collards are tender, about 20 minutes.
• Rinse and drain black-eyed peas. In a bowl mash half of peas with a fork. Stir mashed and whole peas into soup and simmer 5 minutes. Season soup with salt and pepper and stir in vinegar.